This Hot Coconut Mocha is like a warm hug in a mug. It’s rich, chocolatey, a little nutty from the coconut milk, and just the right amount of sweet.
Perfect for chilly mornings or cozy nights when you want something special but easy.
I started making this during the winter when I wanted to skip the coffee shop but still wanted something that tasted fancy.
It’s now my favorite thing to sip while watching the rain or reading a book.
What You’ll Need
- 1 cup full-fat coconut milk (from a can, well shaken)
- 1 cup strong brewed coffee (hot)
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons maple syrup (or honey)
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
- 2 tablespoons coconut whipped cream (for topping)
- 1 tablespoon toasted coconut flakes (for topping)
- Drizzle of chocolate syrup (optional, for topping)
Why I Love This Recipe
This drink feels like a treat but is so simple to make. Here’s why it’s a favorite in my house:
- It’s dairy-free but super creamy and rich.
- The coconut flavor adds something unique without overpowering the chocolate.
- You only need a few pantry staples.
- You can dress it up or keep it simple.
- It feels indulgent without being over-the-top sweet.
Servings and Time
Serves: 2
Total Time: 10 minutes
Macros (Per Serving, Approximate)
- Calories: 180
- Protein: 2g
- Carbs: 15g
- Fat: 14g
- Sugar: 10g
Why This Recipe Works (Quick Science)
Coconut milk has a high fat content, which gives this mocha its creamy texture. When combined with cocoa powder and hot coffee, the fat helps emulsify everything into a smooth, velvety drink. The pinch of sea salt enhances the chocolate flavor, making it taste richer without needing a lot of sugar.
Common Mistakes
- Not shaking the coconut milk can: The cream and water separate in the can, so you want it well mixed.
- Using cold coffee: Make sure your coffee is freshly brewed and hot to help dissolve the cocoa and bring everything together.
- Skipping the salt: It may seem weird, but that tiny pinch really brings out the chocolate flavor.
What to Serve With
- A slice of banana bread
- Toast with almond butter
- A warm croissant
- Cinnamon rolls
- A simple butter cookie or biscotti
FAQ
Can I make this ahead?
You can mix everything (except toppings) and store it in the fridge, then reheat on the stove or in the microwave when ready.
Can I use regular milk instead of coconut?
Yes! Whole milk or oat milk also work well.
Can I make this caffeine-free?
Definitely. Just use decaf coffee or even hot water with extra cocoa.
Is this sweet?
It’s lightly sweetened. You can add more maple syrup if you like it sweeter.
Make Ahead Tips
You can prep the base ahead by mixing the coconut milk, cocoa powder, maple syrup, vanilla, and sea salt in a jar. When you’re ready, just heat it up with coffee and enjoy.
How to Make Hot Coconut Mocha
Step 1: Brew Your Coffee
Brew 1 cup of strong hot coffee. Set aside.
Step 2: Warm the Coconut Milk
In a small saucepan over medium heat, add 1 cup of full-fat coconut milk. Stir gently until it’s warm but not boiling, about 2–3 minutes.
Step 3: Add Cocoa Powder, Maple Syrup, Vanilla, and Salt
Add 2 tablespoons cocoa powder, 2 tablespoons maple syrup, 1/2 teaspoon vanilla extract, and a pinch of sea salt to the warm coconut milk. Whisk until smooth and fully combined.
Step 4: Pour in the Coffee
Slowly pour the hot brewed coffee into the chocolate coconut mixture, stirring gently until smooth and well blended.
Step 5: Pour and Top
Pour the hot coconut mocha into mugs. Top with 1 tablespoon coconut whipped cream, 1/2 tablespoon toasted coconut flakes, and a light drizzle of chocolate syrup (if using). Serve hot.
Leftovers and Storage
Store any leftovers in the fridge in a sealed jar for up to 3 days. Reheat gently on the stove or in the microwave. Add toppings fresh after reheating.
